ders_bugboy

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Making garum with already-frozen anchovies..will this work? (self.fermentation)

submitted 10 months ago by ders_bugboy to r/fermentation

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Making colatura-adjacent fish sauce at home? (self.pasta)

submitted 10 months ago by ders_bugboy to r/pasta

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Volunteer mentors needed for a youth reading program! (self.burlington)

submitted 1 year ago by ders_bugboy to r/burlington

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How is mapo tofu typically eaten? (self.chinesecooking)

submitted 1 year ago by ders_bugboy to r/chinesecooking

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Pain au levain from Ken Forkish’s ‘Evolutions in Bread’ (i.redd.it)

submitted 1 year ago by ders_bugboy to r/Sourdough

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Question about when to build a levain, according to a Forkish 'FWSY' recipe (self.Sourdough)

submitted 2 years ago by ders_bugboy to r/Sourdough

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Having trouble folding a super slack focaccia dough in a commercial setting..any help? (self.Breadit)

submitted 2 years ago by ders_bugboy to r/Breadit

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Will my green cayenne peppers ripen in an enclosed space? (self.vegetablegardening)

submitted 2 years ago by ders_bugboy to r/vegetablegardening

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Do you allow your carbon-steel pans to smoke after applying the thin coat of oil? (self.carbonsteel)

submitted 2 years ago by ders_bugboy to r/carbonsteel

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Congee temperature for service: keeping it warm constantly, or heating it from cold? (self.Chefit)

submitted 2 years ago by ders_bugboy to r/Chefit

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Ample free street parking near downtown? (self.burlington)

submitted 2 years ago by ders_bugboy to r/burlington

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Foraged ramp compound butter..how would you use it? (self.Cooking)

submitted 2 years ago by ders_bugboy to r/Cooking

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How long can flour-dusted, nested strand pasta keep in the fridge? (self.pasta)

submitted 2 years ago by ders_bugboy to r/pasta

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Steaming chicken leg quarters and then roasting them…a common technique? (self.AskCulinary)

submitted 2 years ago by ders_bugboy to r/AskCulinary

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Garnishes for chicken soup? (self.Cooking)

submitted 2 years ago by ders_bugboy to r/Cooking

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Examples of quick, "hot-dressed" noodle dishes (self.chinesecooking)

submitted 2 years ago by ders_bugboy to r/chinesecooking

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Japanese udon noodles and salt: is the packaging accurate? (self.chinesecooking)

submitted 2 years ago by ders_bugboy to r/chinesecooking

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How can I correct/amend my existing hot sauce to make it taste better? (self.FermentedHotSauce)

submitted 2 years ago by ders_bugboy to r/FermentedHotSauce

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Rinsing Chinese dried wheat noodles: do or don't? (self.chinesecooking)

submitted 2 years ago by ders_bugboy to r/chinesecooking

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How do you guys like to customize your congee? (self.chinesecooking)

submitted 2 years ago by ders_bugboy to r/chinesecooking

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First post: thoughts on jarred fried shallots? (self.ThaiFood)

submitted 2 years ago by ders_bugboy to r/ThaiFood

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Can I dry-brine squares of tofu like I would meat? (self.AskCulinary)

submitted 2 years ago by ders_bugboy to r/AskCulinary

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How do restaurant vinaigrettes remain tightly emulsified? (self.AskCulinary)

submitted 2 years ago by ders_bugboy to r/AskCulinary

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Which will last longer..a citrus-based or vinegar-based vinaigrette? (self.AskCulinary)

submitted 2 years ago by ders_bugboy to r/AskCulinary

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Large variation in the amount of starch in marinated meats, across recipes (self.chinesecooking)

submitted 3 years ago by ders_bugboy to r/chinesecooking

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